Alma record. (Alma, Mich.) 1878-1928, 1887-07-01

you nave put q gil OF gOOd ircsh yeast,
with sufficient flour to form stiili>h
batter. Let this remain To rise, then
stir m flour enough to mold lightly
with your hands. Shape them into
round, rather thin cakes. which put
into a tray containing flour Let them
remain To- rise. Bake them on grid
die. Turn them to brown on both
sides. They will take about ten min
utes TO bake. When nicely brown,
serve.
CREAM PIE.
First bake puff paste in pie plate
then make custard of the yolks of
eggs, little more than a pint of milk.
one tablespoonful of cornstarch, six
tablespoonfuls of sugar and beat to q
stiff froth W tn the whites of the eggs.
Flavor the custard with vanilla, put it
into the crusts, spread the whites over
the tops. and put them into the oven
to brown.
BOILED CUsTARD.
Put two tableepOolfuls of water in
the kettle first, to keep the custard
from sticking. Then add one quart of
milk, two tablespoonfuls of sugar, two
eggs Qhe eggs and sugar beaten to-
gether) and two slices of bread. If
hard, dry bread is used. it should be
soaked in water awhile before making
the cu,tard After putting it on the
stove, watch it closely, for as soon as
it boils it is done.
BUTTERED PARSNIPS.
Wash and boil in cold sailed water
from thrce-quarters TO an hour. Skin
and cut into round. thick slices. Have
ready in a saucepan a tablespoonful of
butter. and one teaSpoonful of flour,
previously rubbed together, and two
tablespoonfuls of milk. When it boils
up, put in the parsnlps and shake over
the fire until smok NJ hot Serve hot
in covered dish.
COFFEE CAKE.
Pour one cup of boiling hot, strong
coffee on or< cup of lard or pork fat,
add one cup of molasses. one cup of
brown sugar, three well-beaten eggs
l teaspoonfIl of each cloves, cinnamon,
allspice, one half of nutmeg, one tea
spoonful OF soda dissolved in a little
warm water. flour enough to make a
stiff batter Bake in sheet-iron pan
one hour and half IN slow oven
CHOCOLATE CARAMELs.
One pint Of sugar dissolved in a
wineglass of vinegar, half cup of but
ter, one cupful of grated chocolate,
boil until quite thick, put in buttercd
tins, and cut in squares when partly
cooled. Instead of vinegar you can
use water favored with essence of vanil-
la, and they will be finer, but a little
vinegar keeps them from sugaring.
MILK SOUP.
Four potatoes, two onions. two
ounces of butter, quarter of an ounce
of salt, pepper to taste, one pint of
milk, three tablespoonfuls tapioca-
Boil slowly all the vegetables with two
quarts Of water. STRAIN through the
coander. Add milk and tapioca Boil
slowly and stir constantly for twenty
minutes.
GRAVY FOR BOILED MEAT.
Take half-pint of the water in
which the meat has been boiled, thick
en- ii with little llour and butter, add
ing for a flavoring a tablespoonful of
picked cucumbers and sprig or two
of parsley, both finely minced. A lit
tie mustard and vinegar may be added
if liked. Serve in tureen.
BUTTEE>COTCu.
One cup of molasses, one cup Of
sugar, one-half cup of butter. Boil
until done, trying rs for molasscs
candy.
BAKED INDGAN PUDDING.
Stir into one quart scalding hot
sweet milk seven tabiespoonfuls Indian
meal. one teaspoonful salt, one Of GIN
ger, half a cup of chopped suet, one
tcacupful moasses and one egg. If
you wish it to whey, pour in a little
cold milk when YOU set it in the oven.
Bake or two hours.
CUREIED EGGS.
Melt a little butter, stir in tea
spoonful of curry powder, add by de-
grces a large tablespoonful of flour and
cup of stock; season. Boil six eggs
hard, cut them in halves. put neatly in
deep dish, pour on the sauce and
keep all hot a little before using.
FISH BALLS.
Boil equal quantities of salt fish
and potatoes. When done, chop the
fish fine, and NIX with potatoes. Add
one egg, one teaspoonful OF flour, one
cup OF milk and mix all together in
form of balls. Drop them in a kettle
of boiling fat and brown.
wAFFLEs.
Three cups OF sugar rolled fine, one
cup Of butter, three beaten eggs. one
half teaspoonful of soda, one cup OF
milk. sift i'm lour enouOh TO make "A